Stuffing with Apples and Cranberries

Stuffing with Apples and Cranberries

 

Ingredients
2 cups chicken broth
1 cup dried cranberries
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 cup chopped celery
2 Granny Smith apples, cored and finely chopped
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75-ounce) can cream of celery soup
1/2 teaspoon ground cinnamon
8 cups Hawaiian sweet bread, cubed and toasted

Directions
Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.
Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.
In the large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.

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Oyster Stuffing

 

 Oyster-Stuffing

Ingredients
1 cup (2 sticks) of butter

1 medium onion, chopped

3 stalks of celery, chopped

1 tablespoon of chopped green bell pepper

6 cups of cooked, crumbled cornbread

6 cups of dry, toasted bread, crumbled (toasted white bread, leftover biscuits, or rolls)

1 teaspoon salt

1/2 teaspoon of Cajun seasoning optional

1/4 teaspoon of freshly cracked black pepper

1 teaspoon of sage

1/2 teaspoon of poultry seasoning

4 to 6 cups of turkey or chicken stock

5 eggs, beaten (or 3 raw, 2 boiled and chopped)

1 quart of oysters, liquid reserved

 

Directions
Preheat oven to 350 degrees F. Prepare a 9 x 13 inch pan with butter or non-stick spray.
Toast the bread in a toaster or in the oven. Remove and set aside to cool. Make a pan of cornbread, remove and set aside uncovered to cool completely. You want the breads to be very dry.
Melt the butter in a skillet over medium heat. Sauté the onion, celery and bell pepper. Add the salt, Cajun seasoning, pepper, Bell’s seasoning and poultry seasoning. Continue cooking and stirring for 2 minutes. Set aside to cool.
Crumble the cornbread into a large bowl. Add the bread and toss. Add the sautéed veggies, scraping out all of the butter; stir. Pour in 2 cups of the broth and toss. Taste and adjust seasoning.
Add the beaten eggs; stir. Using a pair of kitchen shears, roughly chop the oysters. Add the oysters, with their juices, to the cornbread mixture. This is where you fix the consistency. If you want a fluffy stuffing, you’ll use less stock. If you prefer a wetter stuffing, add additional broth as needed to reach desired consistency, taking care not to get too soupy! Lightly spoon into the casserole dish, but do not pack.
Transfer to the prepared baking dish and bake at 350 degrees F for 45 minutes. For a moister stuffing baked covered. For a drier stuffing with a crunchy top, bake uncovered.

BAKED STUFFED TOMATOES

BAKED STUFFED TOMATOES

Ingredients

6 large tomatoes

1 cup of bread crumbs

1/2 teaspoon salt

1 tablespoon minced onion

1 well-beaten egg

2 tablespoons melted butter

1 teaspoon minced parsley

Pepper

Directions

Remove the tomato stems and cut out the centers of the tomatoes. Fill tomatoes with a stuffing made of the remaining ingredients.  Place into a baking dish and bake for half an hour at 350 degrees F.

Cornish Hens with Rice Stuffing for 2

Cornish Hens with Rice for 2

 

Ingredients

1 package (6 ounces) long grain and wild rice mix

2 tablespoons butter, divided

1/2 cup chopped pecans

1-1/3 cups orange juice

1 cup water

1/4 cup raisins

2 Cornish game hens (20 to 24 ounces each)

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

Set the seasoning packet from rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; cook and stir over low heat for 10 minutes or until rice is golden brown. Stir in the orange juice, water, raisins and contents of seasoning packet; bring to a boil over medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed.

Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper.

Bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°. Baste occasionally with pan drippings. Heat reserved rice mixture; serve with hens.